Simanim Summer Rolls

It will still technically be summer when Rosh Hashanah begins this year, so a fresh and delicious Asian style summer rolls filled with some of the traditional simanim eaten on Rosh Hashanah night is a beautiful and light way to begin the festive meal.

Note: To save time use bagged, shredded cabbage and carrots, and any prepared fish you have on hand (even prepared gefilte fish cut into strips).

3. Fill a shallow pie plate, or baking pan, with an inch of warm water. Place each rice paper wrapper in the water for about a minute. It will begin to soften and be pliable like plastic wrap when ready.

4. Shake off excess water and place wrapper on a flat surface. Starting at one end, and allowing a 1-inch margin on all sides, layer cabbage, carrots, apple, pomegranate seeds and salmon strips. Fold long edge of rice paper which is nearest the filling over the filling, then fold over sides. Roll up and place seam side down on serving platter. Repeat until all the wrappers and filling are used.

5. To serve: Slice summer rolls in half, if desired, and serve with dipping sauce in a small bowl.